Potatoes also have a whooping 80% of the daily requirement of vitamin C, more potassium than that found in bananas and more antioxidants than most vegetables. To take better advantage of the nutritional richness of this tuber, whenever possible the potatoes should be cooked with the skin intact so that they retain the nutrients that could be lost during cooking. The skin itself is a great source of soluble fiber.
It’s hard to believe these crispy potatoes came out of the oven. The potatoes are cubed and oven-fried to golden perfection with some garlic and chunks of onion. Due to the high temperature, the surface of the potatoes comes out golden brown and crispy.
Crispy, rich red potatoes roasted with onion and turkey bacon. These are really yummy, and great with steak…don’t skimp on the butter.
The potatoes are not only easy to prepare, they won’t leave grease spatters all over your stovetop, and cleanup is a breeze. Line the baking pan with foil for an even easier cleanup. To cut back on fat, spray the pan or foil with nonstick cooking oil spray, and reduce the olive oil and butter by half.
Ingredients
5 pounds red potatoes, thinly sliced
1 onion, finely chopped
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Absolutely delicious. Definitely not for those watching their fat or cholesterol. I added extra bacon and used red onion and the house smelled wonderful for hours.
Good recipe. I tweaked it a little bit adding more bacon and a handful of shredded cheese at the end. Defintely not for the calorie or cholesterol counters out there. I agree with the note to not skimp on the butter. Yum!
Ingredients
5 pounds red potatoes, thinly sliced
1 onion, finely chopped
6 slices Turkey bacon, chopped
1/2 cup butter, diced
salt and pepper to taste
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13 inch casserole dish.
Place potatoes in an even layer in greased dish. Sprinkle onion and turkey bacon over potatoes, then dot with butter. Cover dish with foil.
Bake in preheated oven for 45 minutes. Remove foil and stir potatoes. Turn oven to broiler setting and allow potatoes to brown for approximately 5 minutes, until crispy. You may need to stir every minute or so to achieve even browning. Serve immediately.
From: allrecipescom